A compilation of my fave Bobby Flay recipes. "The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook." - Bobby Flay. *I do not claim ownership of any of the recipes seen here.*

Friday, November 29, 2013

Thanksgiving Pioneer-Style Herb Roasted Turkey

IngredientsTurkey:One 17-pound whole fresh turkey, rinsed well and patted dry1 1/4 stick (10 tablespoons) unsalted butter, slightly softened2 tablespoons finely chopped fresh sage2 tablespoons finely chopped fresh rosemary2 tablespoons finely chopped fresh thyme leaves3 tablespoons finely chopped fresh flat-leaf parsleySalt and freshly ground black pepper3 large carrots, cut into 1-inch pieces3 large stalks celery, cut into 1-inch pieces2 large onions, quartered8 cups homemade chicken stockSage Gravy:Turkey neck1/4 cup fresh sage leaves3 tablespoons unsalted butter3 tablespoons flour1 cup white wineSalt and freshly ground black pepper1 tablespoon finely chopped fresh sageDirectionsFor the turkey: Remove the turkey from the refrigerator 1 hour before roasting.Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.Preheat the oven to 450 degrees F.Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with the herb butter and season liberally with salt and pepper.Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer.Remove the turkey from the oven, transfer to a baking sheet, tent loosely with foil and let rest 20 minutes before slicing.For the sage gravy: Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat and let steep for 15 minutes. Remove the sage leaves.Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the sage-infused stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.SOURCE